Roasted Butternut Squash Soup

When I eat any type of bone in chicken, I always store the leftover bones in a gallon ziplock bag in the freezer. Once the bag is full, I put the frozen bones in a giant stockpot, cover the bones with water, and boil away on the stove all day until the water becomes a gelatinous, nutritious, nourishing bone broth. You can also add herbs and vegetables to the mix to deepen the flavor of your broth. Bone broth is full of minerals like calcium, magnesium, and phosphorus, and is a great way to responsibly consume responsibly raised animals. Nose to tail eating is a cornerstone of the paleo diet and the future of food sustainability! If you’re still not convinced about bone broth, check out Diane Sanfilippo’s awesome article about Mineral-Rich Bone Broth.

This recipe started as a way to use up my fresh, homemade chicken broth. I needed something to finally kick my cold in the butt, and bone broth was the answer! I wanted to add a little more seasonal flavor to the mix, and there were some stunning butternut squash on sale at Whole Foods for only $0.50 a pound. Eating seasonal produce has to be one of the best ways to shop paleo on a budget!

Butternut squash can be found at grocery stores these days pre-peeled and cubed, but at a markup. These things can be tough to handle, but convenience has a price! I personally prefer to save money and cube the squash myself, and I have a trick to make prepping these awkwardly shaped vegetables a little bit easier. Rather than using a knife to haphazardly cut the rind away from the flesh, use an extra sharp vegetable peeler.  Butternut squash can be peeled just like potatoes! Once peeled, cut off the top and bottom, slice in half lengthwise, scoop out the seeds and strands, and cube as you normally would with a sharp, serrated knife! So easy.

Now that you know how to make your own bone broth and the secret to easily chopping up butternut squash, you can use these skills in this recipe!

Butternut Squash Soup

This recipe is an incredibly warm dish that is laced with autumn flavor throughout. The inherently nutritious bone broth paired with smooth, butternut squash puree creates a deep flavor you want to just curl up in bed with.


1 large butternut squash, peeled and cubed

Olive oil (or other oil for roasting)


1 quart of (preferably homemade) chicken stock or bone broth


1 large yellow onion

2 cloves garlic


Preheat oven to 375 degrees Fahrenheit. On a 9x13 baking sheet, cover butternut squash cubes with olive oil, salt, and pepper. Roast in the oven until soft throughout and the bottoms are crispy and caramelized, about 25 minutes (depending on the size of your squash cubes). Remove from the oven and let cool slightly.

While the squash is roasting, melt butter in a saute pan over medium heat. Add one chopped yellow onion and 2 cloves of minced garlic. Cook until onions are translucent and garlic is fragrant. Remove from heat.

Combine chicken stock or bone broth, roasted butternut squash cubes, onions and garlic in a blender or food processor until smooth. I did mine in 3 batches in a standard size blender. Season with S&P, heat, and serve!